This coffee is produced by various small producers in the Bahia region of Brazil at altitudes between 1000-1200 meters. It is made from Catuai and Mundo Novo varieties and undergoes a unique natural extended fermentation process where cherries are transported 50km to the neighbouring Caatinga biome for drying, undergoing fermentation in transit. The coffee has tasting notes of blueberry, mango, tropical fruits, and caramel.
